Quinoa and Vegetable Soup

Name: Quinoa and Vegetable Soup
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 2 Tbsps butter; 473 milliliters shredded cabbage; 794 grams crushed tomatoes; 118 milliliters diced carrot; 118 milliliters chopped celery; 2 kilograms cartons chicken broth; 1 teaspoon dried basil; 2 Tbsps dried parsley; 1 pinch dried thyme; 1 clove garlic, minced; 2 Tbsps olive oil; 1 onion, chopped; 118 milliliters quinoa; 425 grams light red kidney beans, drained

Quinoan and Vegetable Soup might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free and vegetarian recipe has 296 calories, 13g of protein, and 11g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have carrot, thyme, canned tomatoes, and a few other ingredients on hand, you can make it. To use up the quinoa you could follow this main course with the Quinoa Pudding as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes.

Ingredients you will need

Olive Oil